Chicken 65 is a popular spicy and flavorful snack from South Indian cuisine. It’s known for its crispy, tender chicken pieces tossed in a tangy, spicy, and aromatic sauce. Here’s a detailed recipe to make Chicken 65:
Ingredients:
For Marination:
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala
- 2 tablespoons cornflour or rice flour
- 1 egg
- Salt to taste
- Oil for deep frying
For Sauce:
- 2 tablespoons oil
- 1 onion, finely chopped
- 2-3 green chilies, slit lengthwise
- Curry leaves (a few)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon vinegar or lemon juice
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Marinating the Chicken:
- In a bowl, combine chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, cornflour or rice flour, egg, and salt. Mix well to coat the chicken pieces evenly. Let it marinate for at least 30 minutes in the refrigerator.
Frying the Chicken:
- Heat oil for deep frying in a pan or wok over medium heat.
- Once the oil is hot, add the marinated chicken pieces in batches and fry until they turn golden brown and crispy. Remove and drain excess oil on a paper towel. Set aside.
Making the Sauce:
- Heat 2 tablespoons of oil in a pan. Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
- Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
- Add red chili powder and mix well. Cook the spices for a minute.
- Add tomato ketchup, soy sauce, vinegar or lemon juice, and salt. Mix the sauce ingredients thoroughly.
- Add the fried chicken pieces to the sauce. Toss and coat the chicken evenly with the sauce. Cook for a few minutes on low heat.
- Garnish Chicken 65 with fresh coriander leaves.
Serving:
Serve Chicken 65 hot as an appetizer or side dish. It pairs well with roti, naan, or rice. Enjoy the spicy and crispy goodness of Chicken 65!
